Gujarat-based dairy cooperative, Amul, has recently announced an increase in its milk prices. Starting today, customers can expect to pay up to INR 3 more per litre of milk, depending on the type of milk they purchase.
Amul Gold, which was previously priced at INR 63 per litre, will now cost INR 66 per litre. Meanwhile, Amul Taaza will be priced at INR 54 per litre, Amul cow milk at INR 56 per litre, and Amul A2 buffalo milk will now be sold at INR 70 per litre.
The reason for the price hike was cited as an increase in the overall cost of operation and production of milk. According to Amul, the cost of feeding the cattle has increased by roughly 20% alone. This is the second time that Amul has raised its milk prices this fiscal year, with the last increase taking place in October of the previous year.
The Gujarat Cooperative Milk Marketing Federation (GCMMF), which manages the Amul brand, issued a statement confirming the price revision and stating that it will take effect starting February 3rd. The statement read, “We would like to inform you that the price of Amul pouch milk (all variants) has been revised upwards effective from February 3.”
Among many coffee brewing methods in the world, only a few are taunted to be the best. Brewing elevates coffee and its pleasure overall and is quite an aspect when it comes to drinking the best coffee. There are manual and automatic brewing methods and each have their own identity, taste and flavour.
There are several different types of coffee brewing methods, including:
Drip Brewing: This is the most common method of brewing coffee, where hot water is poured over coffee grounds in a paper or metal filter, and the liquid drips into a carafe or mug.
Espresso Brewing: Espresso is a concentrated form of coffee made by forcing hot water through finely ground coffee under high pressure.
French Press Brewing: The French Press method uses a cylindrical glass or stainless steel container and a metal or nylon mesh plunger to make coffee.
Pour Over Brewing: This method involves manually pouring hot water over coffee grounds in a conical or flat-bottomed filter, and letting the liquid drain through into a carafe or mug.
Siphon Brewing: This method uses a vacuum-like process to brew coffee, where water is heated in a lower chamber, creating pressure that forces the water into an upper chamber with coffee grounds.
Moka Pot Brewing: A Moka pot is a stovetop coffee maker that produces coffee by passing boiling water pressurized by steam through ground coffee.
These are just a few examples of the many coffee brewing methods available. Each method gives a different taste, and most of the time, people choose the method they like best.
The French press, also known as a press pot or plunger pot, is a manual coffee brewing method that uses a cylindrical glass or stainless steel container and a metal or nylon mesh plunger. To make coffee using this method, coarse coffee grounds are placed in the container, hot water is added, and the mixture is allowed to steep for several minutes. The plunger is then pushed down, which separates the coffee grounds from the liquid. This makes a cup of coffee that tastes rich and full-bodied. The French press is known for producing strong, flavorful coffee with a rich, creamy texture.
Here’s a simple guide on how to make French Press coffee:
Ingredients:
Coarse coffee grounds (1 cup)
Hot water (4 cups)
French Press
Instructions:
Boil the water: Fill a kettle with water and bring it to a boil.
Grind the coffee: Measure out 1 cup of coffee grounds and grind them coarsely.
Prepare the French Press: Place the coffee grounds into the French Press.
Pour the hot water: Pour the hot water over the coffee grounds and let it sit for 30 seconds.
Stir the mixture: Give the mixture a quick stir with a spoon.
Steep the coffee: Let the coffee steep for 4 minutes.
Press the plunger: Slowly press the plunger down to separate the coffee grounds from the liquid.
Pour and serve: Pour the coffee into a mug and enjoy it.
Note: The amount of coffee and water can be adjusted to your liking. Experiment with different brewing times and water temperatures to find the perfect cup for you.
Here are some benefits of drinking French Press coffee:
Antioxidant-rich: French Press coffee is a good source of antioxidants, which can help protect against cellular damage and improve overall health.
Increased caffeine content: The French Press method results in a stronger cup of coffee, providing a higher dose of caffeine.
Better for the environment: French Press coffee can be made without the use of disposable coffee filters, making it a more environmentally friendly option.
Versatile: French Press coffee can be made with a variety of coffee beans and roasts, allowing you to experiment with different flavors and profiles.
Relaxing experience: The manual process of making French Press coffee can be a relaxing and enjoyable experience, helping to reduce stress and improve well-being.
In conclusion, the French Press method is a great option for coffee lovers who want to enjoy a full-bodied and flavorful cup of coffee. With its ability to extract rich coffee oils and flavors, its increased caffeine content, and its eco-friendly aspects, French Press coffee has a lot to offer. Whether you’re a coffee connoisseur or just looking for a new way to make coffee at home, the French Press method is worth considering. For more information on coffee brewing and recipe ideas, be sure to check out Snackfax.
Global Water-bottle sales are expected to reach over USD 300 billion by 2024. The water bottling industry is a source of refreshment, hydration, and convenience for millions of people around the world. It’s a dynamic and ever-evolving industry that has come a long way since the first bottled water was sold in the 1600s.
From simple glass bottles to sleek and innovative plastic containers, the industry has adapted to meet the demands of consumers. However, the industry has a significant impact on the environment and has faced criticism for several reasons.
The bottling industry, which produces and distributes bottled water, has come under scrutiny for its use of large quantities of water and the potential for wastage. While access to clean drinking water is a fundamental human right, the extraction and bottling of water for commercial sale raises several ethical and environmental concerns.
One of the main criticisms of the bottling industry is the amount of water it uses. The process of bottling water requires large amounts of water to be extracted, treated, and transported.
According to the Pacific Institute, it takes an average of 1.39 litres of water to produce one litre of bottled water. This means that for every litre of water bottled.
Nearly an additional litre is used in the production process. This water usage can put a strain on local water resources and may lead to water scarcity in areas where water is already scarce. Another concern with the bottling industry is the potential for waste. Once bottled, water is transported long distances to reach consumers.
A significant amount of energy is required to refrigerate and transport the water, and as a result, a significant amount of carbon emissions are generated. Furthermore, many bottles end up in landfills or as litter, and it can take hundreds of years for plastic bottles to decompose. Despite the criticisms, some companies within the bottling industry have taken steps to reduce their water usage and improve water efficiency.
For example, some companies have implemented water recycling programs, in which water used in the production process is collected and treated for reuse. Additionally, some companies have introduced more sustainable packaging options, such as reusable bottles or biodegradable plastics. However, it is important to note that the bottling industry as a whole has not fully succeeded in controlling wastage. There is still a long way to go to ensure that the industry is operating sustainably and responsibly.
One potential solution to the challenges faced by the bottling industry is to shift towards more sustainable practices. This could include using more efficient production methods, implementing recycling programs, and investing in more sustainable packaging options.
Additionally, companies within the industry could work closely with local communities and government organizations to ensure that the extraction and use of water are done sustainably and responsibly. Another solution could be to focus on tap water instead of bottled water, as tap water is widely available and regulated by the government to ensure safety and quality.
Encouraging people to drink tap water instead of bottled water could help to reduce the strain on local water resources and decrease the amount of plastic waste generated by the bottling industry. Another important aspect is to regulate the bottling industry. Governments can play a key role in regulating the industry by setting standards for water usage and waste management, as well as imposing penalties on companies that violate these standards. This could help to ensure that the industry is operating sustainably and responsibly. However, it is not only the industry’s responsibility.
As consumers, we have a role to play in reducing the impact of the bottling industry on the environment. We can do this by choosing to drink tap water instead of bottled water when possible, recycling our plastic bottles, and supporting companies that are implementing sustainable practices. We also can encourage companies to be more transparent and accountable and put pressure on governments to regulate the industry.
In summary, the bottling industry has come under scrutiny for its use of large quantities of water and the potential for wastage. While some companies have implemented measures to reduce their water usage and improve water efficiency, the industry as a whole has not fully succeeded in controlling wastage.
Solutions such as shifting towards more sustainable practices, focusing on tap water, transparency, regulation, and consumer responsibility can help to ensure that the industry is operating sustainably and responsibly, and that access to clean drinking water is guaranteed for all.
Zomato and other delivery apps are always on the lookout to provide discounts and special offers to their customers. These deals are meant to make the food more accessible and affordable, but sometimes these marketing strategies can backfire. A man named Bhupendra recently shared an experience on Twitter that brought to light an issue with one such deal.
Bhupendra shared a screenshot from Zomato’s app which showed that two gulab jamuns were priced at INR 400 but had an 80% discount, bringing the price down to just INR 80. The same was the case with 200-gram gajar ka halwa, which was originally priced at INR 600 but after the discount, came down to INR 120.
He added a sarcastic note alongside the post saying, “INR 400 for 2 gulab jamun, INR 3000/kg gajar halwa; after that 80% off. Can’t believe that it is that cheap. Am I living in 2023?”
The post attracted a lot of attention on Twitter, with many people reacting strongly to the incident. Some found the discount generous, while others were critical of the high prices even after the discount and criticized the company for making people pay so much for food.
Zomato instantly responded saying, “Hi Bhupendra, we would like to get this checked. Please share the restaurant details via a private message (link below) and we will reach out to the restaurant to confirm their prices.”
Free food always hits the spot and it’s something we can all relate to. Whether it’s a treat from a friend’s party or a complimentary dish at a restaurant, we love taking advantage of delicious eats, especially when they’re free.
Two pranksters recently took this love of free food to the next level when they posed as officers from the “Centre for Disease and Prevention” to score some free chicken at KFC.
In a viral video posted on Instagram, the two men can be seen entering the KFC restaurant dressed in hazmat suits, introducing themselves as officers from the “Centre for Disease and Prevention.” They explain that there has been an outbreak of chicken in Europe and they need to take a sample for testing.
The manager of the KFC outlet agrees to give them a small chicken bite and before long, he’s handing over boxes of chicken wings to the “officers.” As they leave with their sealed packets of food, they jokingly tell the manager they’ll email him the results in six months.
The video has generated a lot of buzz online, with over 7.9 million views and mixed reactions from social media users. While some found the prank hilarious and praised the “officers” for their successful con, others felt it was illegal and could damage the reputation of the restaurant.
Social media users have given their verdict on the prank, with comments such as “Result: yummy yummy yummy” and “Result: it’s delicious”. However, not everyone was impressed with the stunt. Some commented that the prank could damage the restaurant’s reputation and that it was illegal to impersonate an agent.
Irrespective of comments and everything, the Two Pranksters have however ended up having free food which might hurt people more as they realize.
Hyderabad-based D2C superfood brand, Nourish You, has raised $2 million in a seed funding round. The investors include Y Janardhana Rao of Triumph Group, Rohit Chennamaneni of Darwinbox, Nikhil Kamath of Zerodha, Abhijeet Pai of Gruhas, and Abhinay Bollineni, CEO of KIMS Hospitals, among others.
The funds raised from this investment round will enable Nourish You to further invest in research and development for new products, diversifying its portfolio. The startup will also be using the funds for branding and marketing efforts, talent acquisition, and strengthening its distribution network and market presence.
Founded in 2015 by Rakesh Kilaru, Krishna Reddy, and Sowmya Reddy, the Hyderabad-based company sells quinoa and chia seed-based products, including nut mixes, edible seeds, flour, and meal mix. The products are sold through their website as well as e-commerce platforms like Flipkart, BigBasket, and Amazon, among others.
Nourish You positions itself as a clean-label and vegan brand and claims to manage 5000 acres of Quinoa and Chia farms across the states of Rajasthan, Karnataka, and Madhya Pradesh. The startup also exports its products to several countries, including Singapore, Nepal, Kenya, Dubai, Mongolia, and the Maldives.
In India, Nourish You competes with companies such as Phab, Wellbeing Nutrition, and Lo! Foods.
Rakesh Kilaru, co-founder and CEO of Nourish You, said, “Having personally experienced the benefits of quinoa and chia- we launched Nourish You to introduce Superfoods to Indian consumers. As India’s foremost Superfood brand, we are confident of driving the category’s growth sustainably.”
According to a report by IMARC, the global superfoods market was valued at $152.71 billion in 2021 and is expected to grow to $214.95 billion by 2027, with a projected compound annual growth rate of 5.74%.
Chai culture in India is an integral part of daily life and is deeply ingrained in the country’s social fabric. It’s more than just a drink – it’s a symbol of hospitality, a warm hug in a cup, and an opportunity to connect with friends, family, and strangers alike. Whether you’re stopping by a chai stall on the side of the road, sipping on a cup at a bustling railway station, or being served a steaming mug at a friend’s home, chai is a ubiquitous part of the Indian experience.
The tea industry in India employs millions of people and produces a variety of tea types, including black, green, and herbal teas. India is the second largest producer of tea globally, with the majority of its tea being grown in the states of Assam, West Bengal, and Kerala. The tea industry in India has a long history, dating back to the 19th century when British tea planters introduced tea cultivation to the country. Today, the industry is modernizing, with the introduction of new technology and techniques aimed at improving efficiency and quality.
The fact that advent of e-commerce has been ground-breaking for businesses of all kinds. Things are no different for the tea industry in India – with sales and services increasingly being made accessible online, tea brands have also started distributing their products in a D2C (direct-to-consumer) fashion.
The recent Covid lockdown has only further enabled such methods of sale to flourish, as more and more consumers gravitate towards the ease and convenience provided by online shopping as opposed to stepping out to a shop.
Brands such as Teabox, Vahdam, Chai Point, Udyan Tea, Chaayos and Tearaja are some prime examples of budding tea sellers who are replacing the in-store experience of the traditional tea market. Such brands have been thriving because of the enhanced customer experience facilitated by an e-commerce platform.
For example, the website of Teabox provides information on the different types of tea available at their company by going into painstaking detail on its taste, fragrance and how it looks. This gives the customer a deep insight into the options available to them and ensures that a well-informed and educated decision can be made by them.
Such a privilege is likely to encourage tea enthusiasts to branch out and explore the “menu”, by testing out new and unique flavours and types of tea, such as organic kinds, or even more premium varieties. India’s love for tea and willingness to spend on it is one thing that hasn’t changed with the fast-paced transformation of technologies and the ever-evolving market. This is why even legacy producers of tea such as Tata Consumer Products have also recently commenced online selling of their Tata Tea products.
Many D2C brands have an ‘online-only’ method of business, which spikes a sense of exclusivity and mysteriousness to these new brands. By being easier to manage consumer experience, and thereby increasing overall revenue, the D2C model is not only growing attractive to both traditional brands and start-ups but has become an unavoidable necessity in today’s digital world. Indian customers are technologically advanced and this business strategy truly appeals to them. They seek a unique customer experience and the D2C business strategy provides just that.
Metropolitan households have found it easier to shift to these brands, while other cities are slowly following. It also depends on the retail availability of the location.
D2C lets the tea manufacturers garner fresh varieties of tea and ensure it passes directly from the estates, to the processing centres and then straight to the customers, without middlemen to delay the process or cause other issues. This diminishing reliance on such aggregators leads to cost-cutting on both ends. The resulting savings on the company’s side have been used to multiply the convenience of online tea sales even further through investment in same-day delivery, better website user experience etc., as well as providing discount codes for the consumers- all the more reason tea lovers are enjoying D2C brands.
Moreover, the websites themselves improve the direct relationship between the brand and the customer by enabling immediate feedback and gauging the demand more accurately. Thus, in many ways, Indian customers are benefitting from this D2C shift in the tea industry, and it looks like the model is here to stay.
In the Image: Mr.Vikram Cotah (CEO of GRT Hotels)
Saba Gaziyani (Workshop on Food Styling & Food Photography)
Chef Joseph Chahine (Executive Head Chef, Layalina Restaurant Group, London)
Chef Varun Inamdar (Chef – Oberoi Hotels/Gulf Royals, India’s Prince of Chocolate and record holder of the world’s largest Chocolate Mud Pie)
Chef Sabyasachi Gorai (President of the Young Chefs Forum, Director of Fabrica by Chef Saby)
Chef Sheetharam Prasad (Culinary Director at GRT Hotels)
Radisson Blu Hotel GRT Chennai was proud to celebrate 25 years of the original “The Great Kabab Factory”. The restaurant is the first of its kind to enthral people with its inimitable taste for more than 25 years.
The event kicked off with “The GReaT Foodie Summit” which featured an exciting workshop on food styling and photography by Saba Gaziyani. This was followed by an expert panel discussion on the ‘Future of Food’ led by:
Chef Joseph Chahine — Executive Head Chef, Layalina Restaurant Group, London
Chef Varun Inamdar — Co-founder of Snackfax, Previously Chef at Oberoi Hotels/Gulf Royals, India’s Prince of Chocolate and record holder of the world’s largest Chocolate Mud Pie
Chef Sabyasachi Gorai — President of the Young Chefs Forum, Director of Fabrica by Chef Saby
Chef Sheetharam Prasad — Culinary Director at GRT Hotels
Vikram Cotah, CEO of GRT Hotels, said, “The Great Kabab Factory is a celebration of the cuisine of the ‘Hindukush’ region, perfected over the last 25 years by culinary geniuses. It is the perfect place to taste your way through India’s history and spices. The menu celebrates Northwestern Frontier Cuisine with its melt-in-your-mouth kababs; rich, complex, creamy Dals and robust, mouthwatering Biryanis.”
The Great Kabab Factory offers an experience of the ‘Northwestern Frontier Cuisine’ at its finest. Home to 250 varieties of Kababs, their live kitchens bring flavours and aromas to life with clay tandoors, charcoal grills and smoky flames.
Enjoy a selection of Kababs, Curries, Indian breads, Biryanis, and their in-house speciality, the Telwar Kabab. They also have a separate kitchen that caters to vegetarian and vegan customers which has a vast variety of dishes to indulge in.
Fact Sheet of The Great Kabab Factory:
Cuisine: Northwestern Frontier Cuisine
Price: Vegetarian – Rs. 1807 + Taxes.
Non-Vegetarian – Rs. 1997 + Taxes.
Timings: Lunch – 12 PM to 3 PM (Daily)
Dinner – 7 PM to 12 AM (Daily)
Address: Radisson Blu Hotel GRT Chennai, No. 531, GST Road, St. Thomas Mount, Chennai – 600016.
The Food Safety and Standards Authority of India (FSSAI) is pushing its FOPL rules and is currently in discussions with various companies to include a “cautionary warning” on the amount of added salt, sugar, and fat present in packaged foods, as part of its proposed star rating system. This is intended to help consumers make more informed choices when selecting food products.
FSSAI is working on creating rules for front-of-pack nutrition labelling (FOPL) of packaged foods and has drafted guidelines that include the star rating system, among other measures. The draft regulation proposes a star rating system of one to five, based on the amount of salt, sugar, and fat in each food item.
However, the proposal has faced opposition from packaged food manufacturers who argue that it will negatively impact their business. To determine the most effective form of labelling, the FSSAI has considered various options, such as traffic light signs, nutrition scores, health star ratings, and warning symbols.
To help make a decision, FSSAI has reached out to the Indian Institute of Management (IIM), Ahmedabad for partnering and to conduct a study on the impact of front-of-labelling for packaged foods on consumers. Based on the recommendations from IIM-Ahmedabad, FSSAI chose to implement the star rating system.
Australia and New Zealand have already adopted a similar system. The FOPL regulation for food packaging has been a subject of debate for several years, with processed and packaged foods companies expressing reluctance and health activists advocating for stricter regulations.
Multiple discussions with stakeholders have been held, but there has been no final decision reached as of yet. This is the first time an external entity has been involved in the labelling guidelines.
Lemon Tree Hotels has added a new location to its portfolio with the signing of the latest Lemon Tree Hotel in Jabalpur, Madhya Pradesh. The hotel is slated to be operational by June 2024 and will be managed by Carnation Hotels Private Limited, a subsidiary of Lemon Tree Hotels.
Lemon Tree Hotels offer a unique and personalized hospitality experience. The hotels are known for their contemporary design and comfortable rooms. The in-house restaurants serve a variety of delicious and authentic Indian and international cuisine. The hotels also provide a range of facilities and services to ensure a memorable and comfortable stay for guests, making them a top choice.
The new Lemon Tree Hotel in Jabalpur will offer 75 well-appointed rooms, dining options, a bar, a banqueting space, a gym, and various public areas. Guests will be able to engage in activities such as playing squash, and billiards, golfing on the simulator or relaxing at the spa.
Jabalpur is a major administrative, industrial, and business centre located on the banks of the Narmada River in Madhya Pradesh. It is situated in the “Mahakaushal” region and was named after the sage Jabali who is said to have meditated on the river’s banks. The city is rapidly growing in commercial importance, although it is most renowned for its scenic beauty, particularly the stunning Marble Rocks at Bhedaghat which stand 100 feet tall and change colour based on the light shining on them.
The Jabalpur Airport is about 16 kilometres from the hotel, while the Railway Station is located 2 kilometres away. The hotel is easily accessible via public and private transportation from major cities in India.
Vikramjit Singh, President of Lemon Tree Hotels Limited, commenting on the new Hotel in Jabalpur, said, “Jabalpur is a rising tier-II city with significant tourism and business potential. The signing of this hotel is in line with Lemon Tree Hotel’s vision of strengthening our presence in key domestic markets and we are pleased to partner with KA Real Build Private Limited for the same. The city is well connected to Madhya Pradesh’s famous tiger parks Kanha and Bandhavgarh, and will serve as a seamless connection for our properties there, both operational and upcoming.”
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